Chile Verde Burritos

Dishbook

Chile Verde Burritos

By Alice Apron

Chile Verde Burritos are savory handheld wraps filled with tender pork cooked in a vibrant green chile and tomatillo sauce, rice, and melted cheese. Soft flour tortillas cradle the filling, while fresh cilantro adds brightness to each bite. Perfect for casual dinners or gatherings, they’re easily assembled and travel well.

Prep: 25 min
Cook: 75 min
Total: 100 min
Yield: 6 servings

Ingredients

  1. 1.50 pound pork shoulder, cubed
  2. 1 tablespoon oil
  3. 1 teaspoon salt
  4. 0.50 teaspoon black pepper
  5. 2 cup roasted green chiles, chopped
  6. 2 cup tomatillos, chopped
  7. 1 cup onion, chopped
  8. 2 cloves garlic, minced
  9. 1 teaspoon ground cumin
  10. 0.50 teaspoon dried oregano
  11. 4 cup chicken broth
  12. 6 flour tortillas
  13. 2 cup cooked rice
  14. 1.50 cup shredded Monterey Jack cheese
  15. 0.25 cup cilantro, chopped

Steps

  1. Heat oil in a large pot over medium-high heat; brown pork seasoned with salt and pepper.
  2. Stir in roasted green chiles, tomatillos, onion, garlic, cumin, and oregano; cook 2 minutes.
  3. Add chicken broth; bring to a boil, reduce heat, and simmer until pork is tender, about 60 minutes.
  4. Meanwhile, wrap tortillas in foil and warm in a 350 F oven until pliable, about 10 minutes.
  5. Assemble burritos: divide pork mixture and rice among tortillas, top with cheese and cilantro, and roll up.